The Greek

• 2 tablespoons olive oil
• 2 pounds ground lamb
• 2 large eggs
• 1/2 cup bread crumbs
• 1/4 cup pitted, chopped kalamata olives
• 1/4 cup chopped fresh parsley
• 3 tablespoons crumbled feta cheese
• 3 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1 small garlic clove, minced
• 1 1/2 teaspoons salt
• 1/4 Quick Preserved Lemon, chopped (recipe follows)
• 1 lemon
• 1/2 cup salt

1. Preheat the oven to 450F.
2. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3. Set aside.
4. Combine the ground lamb, eggs, bread crumbs, olives, parsley, feta, mint, oregano, garlic, salt, and preserved lemon in a large mixing bowl and mix by hand until thoroughly incorporated.
5. Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
6. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
7. The meatballs should be touching one another.
8. Roast for 20 minutes, or until the meatballs are firm and cooked through.
9. A meat thermometer inserted into the center of a meatball should read 165F.
10. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
11. Bring 2 quarts water to a rolling boil in a saucepan over high heat.
12. Add the lemon and salt and bring back to a boil for 15 minutes.
13. Remove the lemon from the water and allow to cool.

olive oil, ground lamb, eggs, bread crumbs, olives, parsley, feta cheese, fresh mint, fresh oregano, garlic, salt, lemon, lemon, salt

Taken from www.epicurious.com/recipes/food/views/the-greek-389581 (may not work)